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Lemony Roasted Baby Potatoes

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Lemony roasted baby potatoes are crispy on the outside, tender on the inside, and finished with a bright burst of fresh lemon. This simple side dish is full of flavor and pairs perfectly with a variety of meals.

Ingredients

  • 1.5 lbs baby potatoes
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • 1 teaspoon dried oregano or thyme
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Wash and halve the baby potatoes.
  3. Toss the potatoes with olive oil, garlic, salt, pepper, and dried herbs until evenly coated.
  4. Spread the potatoes in a single layer on a baking sheet.
  5. Roast for 30–35 minutes, turning halfway through, until golden and crispy.
  6. Remove from the oven and immediately toss with lemon juice and lemon zest.
  7. Garnish with fresh parsley if desired and serve warm.

Notes

  • Parboil potatoes for 5–7 minutes before roasting for extra crispiness.
  • Add chili flakes or cayenne for a spicy variation.
  • Use fresh herbs like rosemary or dill for added flavor.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in the oven or skillet to maintain crisp texture.

Nutrition

Find it online: https://thefamilycooking.com/lemony-roasted-baby-potatoes/